Guidelines For Mobile Food Vendors

Authorized By Section 8-104.10 (B) of the Columbia Food Code

Definitions:

A mobile vending establishment must utilize a
self-contained vehicle.

Permits:

All mobile vendors must have a current Columbia/Boone
County Health Department Permit. This permit is
renewable annually. Mobile vendors must obtain a
temporary business license and comply with terms
and conditions of the permit.

General:

All food must be clean, free from spoilage, free
from adulteration, and safe for human consumption.

All food must be from an approved source. All
potentially hazardous food (meats, cheeses, diary
products, fish, etc.) must be prepared on the site
by a permitted operator or be prepared at another
permitted facility. No foods prepared or stored
in a private home or a non-permitted facility may
be used or sold on a mobile food vehicle.

Temperature Control of Food:

All potentially hazardous foods must be kept
cold or hot, (41°F or below, 140°F or above)
at all times. Pre- cooked foods must be reheated
to 165°F before serving. Equipment must be provided
for maintaining these temperatures at all times.

Metal stemmed thermometers accurate to within
plus or minus 3°F must be provided to monitor
these food temperatures.

Ice and Refrigeration:

Mechanical refrigeration units must be clean
and in good repair and must be capable of maintaining
food temperatures of 41°F or below. Thermometers
must be provided in all refrigeration units.

If ice is to be used for temperature control,
the following criteria must be met:
? Ice must be from an approved source.

The ice-holding container must be constructed
of non-porous materials, with an attached lid. Styrofoam
coolers are not approved.

Ice used for cooling food or beverages may not
be used for human consumption.

Ice containers must be drained to prevent accumulation
of water.

Sanitizing and Sink Requirements:

All mobile vendors preparing potentially hazardous
foods must be equipped with an approved three-compartment
sink with hot and cold running water. The sink must
be of adequate size to submerge utensils and cookware
halfway into the sink. Mobile vendors selling only
pre-packaged foods require no sink.

Mobile vendors operating from a permitted depot
may not be required to provide sanitizing facilities
on the vehicle. The permit holder for the commissary
must be the same as the permit holder for the mobile
vending vehicle. The commissary must be permitted
by the Columbia/Boone County Department of Public Health and Human Services and
meet all applicable Department standards.

Handwashing:

An approved hand wash sink must be installed
with hot and cold running water under pressure with
the exception of the following:

The hand washing requirement for pushcarts with
a limited menu and utensils, or mobile vendors with
only pre-packaged potentially hazardous foods, can
be met by use of moist towelettes containing alcohol.

No hand wash sink is required when only pre- packaged
foods are sold.

Foodhandling:

Bare hand contact with ready-to-eat food is prohibited.

Cross-contamination of cooked foods with raw foods
must be prevented at all times during food handling.

The use of utensils such as tongs, forks and spatulas
is required to minimize hand contact with food.

Single-service articles/utensils may not be re-used.
All food products must be individually wrapped or
covered to protect them from contamination.

Tobacco use is prohibited in any food preparation
or service area.

Galvanized and chipped enamelware containers shall
not be used for food storage or preparation.

All food must be properly stored off the floor
or ground.

Water Supply:

A readily available supply of hot and cold running
water from an approved source must be provided at
all times to the vehicle.

The water supply must be adequate to meet the
needs of the establishment.

This water must be stored in an approved covered
container.

Refuse:

All food wastes, soiled paper, etc., must be
stored in a leak proof, plastic or galvanized refuse
container with a tight fitting lid.

Construction of Equipment:

Fans and or screens may be required to control
flies.

All food contact surfaces must be smooth, easily
cleanable, non-absorbent, and non-toxic. They must
be durable and kept in good repair.

All other equipment must be constructed and maintained
in a manner consistent with department standards.

Overhead protection must be provided for all food
preparation and food storage areas. Materials such
as canvas, plastic or wood that protect the establishment
from the weather will be approved. A site should
be chosen which will minimize problems with dirt
and dust.

Wastewater:

Wastewater must be retained in a spill proof,
leak proof container with a larger capacity than
the water supply available on the vehicle. Wastewater
must be disposed of into an approved sanitary sewer.
Receipts verifying proper disposal may be required.

Refuse:

All food wastes, soiled paper, etc., must be
stored in a leak proof, plastic or galvanized refuse
container with a tight fitting lid.

Construction of Equipment:

Fans and or screens may be required to control
flies.

All food contact surfaces must be smooth, easily
cleanable, non-absorbent, and non-toxic. They must
be durable and kept in good repair.

All other equipment must be constructed and maintained
in a manner consistent with department standards.

Overhead protection must be provided for all food
preparation and food storage areas. Materials such
as canvas, plastic or wood that protect the establishment
from the weather will be approved. A site should
be chosen which will minimize problems with dirt
and dust.

Public Food Event VS Private Food Event

A permit from the Health Department is required
for:

Any event open to the public where food is provided
unless the exceptions below apply.

A permit from the Health Department is not
required for:

An establishment that offers only prepackaged
non- potentially hazardous foods.

A produce stand that offers only whole, uncut
fruits and vegetables.

A kitchen in a private home if only food that
is non-potentially hazardous is prepared for sale
or service as part of a not-for profit event. Examples
include a religious on non-profit organization having
a bake sale.

A closed event, with only invited guests. The
public must not be able to attend without invitation.
Examples of closed events include religious gatherings
involving members of a church, weddings parties,
family reunions, or company picnics.

A private kitchen of a family day care facility,
or a bed and breakfast facility limited to 4 bedrooms
or less.